Production method of smallanthus sonchifolius normal juice and normal juice powder
A production method and yacon fruit technology are applied in the production field of yacon fruit juice and raw juice powder, and can solve the problems of harsh conditions, residual color-protecting agent, affecting the quality, flavor and color of yacon juice.
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Embodiment 1
[0024] Take fresh yacon fruit tubers, remove moldy and rotten fruits, wash with water, dry the water, peel off the outer skin, weigh 2000g, chop into fine pieces, add 2000mL deionized water heated to 90°C immediately, and pour into the fruit Beat the pulp in a pulper. After the beating is completed, press filter with a plate basket, wash the pomace twice with 500mL of cold purified water, discard the filter residue, and combine the filtrate to obtain 4000mL of turbid viscous crude juice. Heat it to 80°C, stir and slowly add 200mL to prepare Good 1% weight concentration ZTC1+1 type II clarifier B solution, continue to stir and insulate for 1.5 hours, then slowly add 100mL of prepared 1% weight concentration ZTC1+1 type II clarifier A solution, continue to heat and stir for 20 minutes, stop stirring, Cool, let it stand for 8 hours, remove the precipitate by plate and frame filtration, and obtain a light yellow filtrate, heat it to 50°C, concentrate and recover it to 400mL under r...
Embodiment 2
[0026] Take fresh yacon fruit tubers, remove moldy and rotten fruits, wash with water, dry the water, peel off the outer skin, weigh 2000g, chop into fine pieces, add 2000mL deionized water heated to 85°C immediately, and pour into the fruit Beat in a pulper. After the beating is completed, press filter with a plate basket, wash the pomace twice with 500mL of cold purified water, discard the filter residue, and combine the filtrate to obtain 4000mL of turbid viscous crude juice. Heat it to 82°C, stir and slowly add 200mL to prepare Good 1% weight concentration ZTC1+1II type clarifier B solution, continue to stir and keep warm for 1 hour, then slowly add 100mL of prepared 1% weight concentration ZTC1+1II type clarifier A solution, continue to keep warm and stir for 15 minutes, stop stirring, Cool, stand for 12 hours, suck out the supernatant, centrifuge filter the lower precipitate, combine the filtrate and the supernatant, depressurize to -0.08MPa, heat to 60°C, concentrate and...
Embodiment 3
[0028] Take fresh yacon fruit tubers, remove moldy and rotten fruits, rinse with clean water, dry the outer skin, peel off the outer skin, weigh 1000g, chop into fine pieces, immediately add 1000mL of deionized water heated to 80°C, pour Put it into a fruit pulp machine for beating. After beating, press filter with a plate basket, wash the pomace twice with 300mL cold pure water, discard the filter residue, and combine the filtrate to obtain 2000mL of turbid viscous crude juice. Heat it to 80°C, stir and slowly add 120mL prepared 1% weight concentration 101 fruit juice clarifying agent A solution, continue to stir and keep warm for 1.5 hours, then slowly add 60mL prepared 1% weight concentration 101 fruit juice clarifying agent B solution, continue to heat and stir for 30 minutes, stop stirring, cool, Stand for 10 hours, extract the supernatant, filter the lower precipitation plate to remove the precipitate, combine the filtrate and the supernatant, heat to 40°C, reduce the pre...
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